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Creamy Spinach Soup with Crabmeat

September 10, 2020 22 Comments

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Creamy Spinach Soup with Crabmeat long Pinterest pin

This Creamy Spinach Soup with Crabmeat is ultra-rich and creamy and a total winner for soup season!

Overhead photo of Creamy Spinach Soup with Crabmeat with two spoons and crackers

Hey there friends!

How was everyone’s holiday weekend?

Are all the kiddos back to school? Virtually? In person?

It’s a time like no other this back to school season. A bit more stressful for all you parents and kids out there, so I’m gonna do my best to keep all the delicious food coming to help keep your minds off things and your bellies full!

Creamy Spinach Soup with Crabmeat in white bowls in an enamel tray with spoons and crackers

There’s really not one thing I like about the end to the summer season. I’m just going to be honest.

OK, OK. Maybe ONE thing. Soup season is here!! Woohoo!

I don’t know about you folks, but we enjoy soup all year long. We have soups for every season.

Overhead photo of Creamy Spinach Soup with Crabmeat in a white bowl with two spoons

During the summer, we’re all about the chowders and bisques at the Jersey shore. We love our New England and Manahattan clam chowders, lobster and shrimp bisques and one of our faves, my Clams Casino Soup.

During the fall and winter, we enjoy soups that are more like meals. My Beef Barley Soup, Tomato Tortellini Stew and Stuffed Pepper Soup are all so satisfying.

Today’s Creamy Spinach Soup with Crabmeat is ultra rich and creamy, loaded with fabulous spinach flavor and topped with crabmeat, which is optional, but highly encouraged. It’s a winning combination.

The base of this soup was handed down from my mother. I use it for all my creamed soups and just change up the veggie. It’s a quick and easy recipe to throw together, you’ll only need a handful of ingredients to whip it up and it even freezes well. Hope y’all give it a try. Enjoy!

 

A Few Cook’s Notes for Creamy Spinach Soup with Crabmeat Recipe:

The crabmeat for this soup is optional, but I enjoyed the combination at a local restaurant, so I thought I’d share.

You can use a chicken bouillon cube or chicken bouillon granules. (I like to use Knorr Chicken Bouillon cubes)

If you do not have an immersion blender, you can purée the soup in your blender in very small amounts. Do not overfill or you will get burned when the blender explodes.

If you like your soup a little thinner, just add more milk until you get to the desired consistency.

 

Up close over head photo of a bowl of Creamy Spinach Soup with Crabmeat

 

5 from 9 votes
Print
Creamy Spinach Soup with Crabmeat
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Creamy Spinach Soup with Crabmeat is ultra-rich and creamy and a total winner for soup season!

Course: Soup
Cuisine: American
Keyword: soup, creamy soup, comfort food, spinach
Servings: 4 servings
Calories: 605 kcal
Author: MaryAnn Dwyer
Ingredients
  • 1/2 cup (one stick) butter
  • 1/2 cup yellow onion, chopped
  • 1 large clove garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 10-oz. package chopped spinach, thawed and squeezed
  • 1 extra large chicken bouillon cube, I used Knorr brand
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup heavy whipping cream
  • 1 cup lump crabmeat, optional
  • paprika, for sprinkling crabmeat, if desired
Instructions
  1. Melt butter in large pot or Dutch oven over medium-low heat. Add onion and saute, stirring often until translucent, about 5 minutes. Add garlic and continue to cook for one minute. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly.

  2. Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.

    Stir in spinach, chicken bouillon, salt and pepper. Bring to a boil and then reduce to a simmer for about 20 minutes.

  3. Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Pour into bowls and top with some crabmeat, if desired. Serve immediately.

Nutrition Facts
Creamy Spinach Soup with Crabmeat
Amount Per Serving
Calories 605 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 32g200%
Cholesterol 181mg60%
Sodium 1381mg60%
Potassium 401mg11%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 16g32%
Vitamin A 1939IU39%
Vitamin C 5mg6%
Calcium 279mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE!

If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Alex says

    September 10, 2020 at 7:44 am

    I love a good bowl of soup, and I am loving this delicious spinach soup topped with crab meat. What a fabulous combination!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:31 pm

      Thanks Alex!

      Reply
  2. annie@ciaochowbambina says

    September 10, 2020 at 8:25 am

    And we just happen to have crab legs in the freezer…. My lucky day! This looks fabulous, Mary Ann!!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:30 pm

      Perfect Annie!

      Reply
  3. Jennifer @ Seasons and Suppers says

    September 10, 2020 at 11:03 am

    Fall has landed here, and the kids are back in school in person here in Ontario (So glad my own kids are beyond that age!). I’m all about the soup again! Love the addition of crab to this soup!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:30 pm

      Thanks Jennifer! Stay well!

      Reply
  4. Marissa says

    September 10, 2020 at 11:38 am

    What a way to make a soup special! The creamy spinach soup looks delicious on its own, but adding crab makes it totally irresistible. Love this, Mary Ann!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:30 pm

      It’s a yummy combination Marissa!

      Reply
  5. 2pots2cook says

    September 11, 2020 at 5:27 am

    We both love spinach soup and your crab version is just perfect ! Keeper it is for colder days !

    Reply
    • Mary Ann says

      September 13, 2020 at 2:30 pm

      Thanks Davorka! Hope you give it a go!

      Reply
  6. Dawn - Girl Heart Food says

    September 11, 2020 at 9:45 am

    I’m such a huge crab fan (and veggie fan) so this looks like my kinda soup! Nice and hearty and such a pretty green hue! Pinned. Happy weekend, my friend :)

    Reply
    • Mary Ann says

      September 13, 2020 at 2:29 pm

      Hope you had a wonderful weekend Dawn! Thanks!

      Reply
  7. Cheyanne @ No Spoon Necessary says

    September 11, 2020 at 10:36 am

    I totally hear you, Mare! While I do love fall (and soup), I’m very sad to see summer come to an end. But, speaking of fall and soup – this one looks absolutely delicious!!! I love the color and the flavors sound amazing!! I’ll be doubling up on the crab, because yummmmmm!!! Pinned!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:29 pm

      Thanks Chey!

      Reply
  8. Laura says

    September 11, 2020 at 5:20 pm

    I totally love all the soup seasons, too, Mary Ann! I’ve never had spinach soup and yours looks positively delicious and satisfying. I love the addition of crabmeat, too! sounds divine!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:29 pm

      Thanks so much Laura!

      Reply
  9. Leanne says

    September 11, 2020 at 9:52 pm

    I eat spinach just about every day so this soup is calling my name. And I love the addition of crabmeat. This is a definite full meal!

    Reply
    • Mary Ann says

      September 13, 2020 at 2:29 pm

      Hope you give the recipe a try Leanne! Thanks!

      Reply
  10. Rahul says

    September 13, 2020 at 5:46 pm

    The bowl looks full of flavors and comforting. Loved the addition of crab meat.
    Your photos are gorgeous Mary Ann

    Reply
    • Mary Ann says

      September 13, 2020 at 7:13 pm

      Thanks so much Rahul!

      Reply
  11. Valerie says

    March 5, 2021 at 8:46 am

    Hello, I have 2 questions..
    1. when you say add bouillion cube it is just the cube? What if I can’t find any (I am in spain)
    2. I prefer to use fresh spinach, can you tell me how much to use instead of frozen?

    Thank you very much,
    Valerie

    Reply
    • Mary Ann says

      March 5, 2021 at 8:54 am

      Hi Valerie. One extra large bouillon cube would be about one tablespoon of the granules. And if you use fresh spinach use 10 ounces of fresh spinach leaves, stems trimmed. You can add them to the pot and then they will get pureed towards the end. Enjoy!

      Reply

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